Summer Tuna Pasta Sauce with Tomatoes, Capers and Anchovies
An easy and delicious summer tuna pasta sauce with tomatoes, capers, anchovies, basil and parsley. It's fresh and full of flavour, plus it's ready in 20 minutes or less. Enjoy this pasta hot or cold for dinner or as a pasta salad!
Servings: 4 servings
Ingredients
- 400 g (14oz) short pasta (we used Gemelli)
- 400 g (14oz) cherry tomatoes cut in half
- 1 clove garlic finely chopped
- 1 can tuna in olive oil (160g/5.5 oz)
- 2 anchovies
- 1 tablespoon capers in brine
- Small handful fresh parsley
- Small handful fresh basil
- 2 tablespoons of olive oil
- salt
Instructions
- Cut the cherry tomatoes in half and finely chop the garlic.
- Bring a large pot of water to a boil and salt it well. Add 400g/14oz pasta and cook until al dente.
- Meanwhile, heat a large pan on a medium heat and add around 2 tablespoons of olive oil. Add 400g/14oz of cherry tomatoes, when the juices start to release, add 1 finely chopped garlic clove and a pinch of salt. Saute the tomatoes and garlic until the tomatoes soften but haven’t broken down (about 5 minutes), then turn off the heat.
- Add the cooked tomatoes, 160g/5.5oz tuna, 2 anchovies, 1 tablespoon capers and a small handful of both fresh basil and parsley to a food processor and blitz until smooth. Add the sauce back to the pan, taste for seasoning and add more salt if needed.
- When the pasta is cooked al dente, transfer it to the pasta sauce and stir until it’s fully coated.
- Serve with an extra sprinkling of fresh parsley.
Notes
Storage - leftovers will keep well for up to 3 days stored in the fridge. You can enjoy this pasta hot, cold or at room temperature.
Nutrition
Calories: 478kcal | Carbohydrates: 79g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 251mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 3mg
